This rich and decadent Yoghurt Parfait with Honey blends mouthwatering mangoes, sweet honey and plain unsweetened yoghurt. Freeze for at least 8 hours or overnight and serve immediately sprinkled with pistachio kernels and drizzled with honey.
macadamia nuts, low-fat yogurt and mouthwatering mangoes!
Yoghurt Parfait with Honey Recipe
Serves 6
Ingredients:
1 large mango (350g flesh), peeled and flesh chopped
1 vanilla bean, cut lengthwise and seeds scraped out
5 egg yolks
3⁄4 cup honey
1⁄3 cup white sugar
150g plain unsweetened yoghurt
400ml unsweetened whipping cream, whipped
1⁄2 cup pistachio kernels, roasted and roughly chopped
Method:
Place mango in a blender and purée until smooth.
In a heatproof bowl, whisk together vanilla bean seeds, egg yolks, 4 tablespoons of honey and sugar.
Place the bowl over a saucepan of barely simmering water, making sure the bowl fits snugly inside the saucepan and does not touch the water.
Using a wooden spoon, constantly stir the egg yolk mixture for 5 minutes or until the mixture is thick and creamy. Strain the mixture through a fine sieve into a clean bowl.
Place the bowl into icy water and whisk until the mixture is cold. Stir in the yoghurt, then gently fold in the whipped cream.
Pour half of the yoghurt parfait into a cake or ring tin that holds at least 1 litre. Add the mango purée on top with the remaining yoghurt parfait mix. Lightly swirl through the mixes with a fork to create a marble pattern.
Place in the freezer for at least 8 hours or overnight. To serve, briefly dip the tin into hot water. Turn the parfait out onto a serving platter and let thaw for 5 minutes.
Sprinkle yoghurt parfait with pistachio kernels and drizzle with the remaining honey. Serve immediately.